Type what you have

Ingredients

• ✓ lime
• whole kernel corn
• mayonnaise
• parmesan cheese
• chile-lime seasoning

Instructions

1. 1 Heat corn in a skillet over medium heat until steaming, about 5 minutes. Remove from heat and drain water.
2. 2 Fill several cups or mugs halfway with the corn. Add 1 tablespoon mayonnaise, 1 tablespoon Parmesan cheese, and 1 to 2 teaspoons chile-lime seasoning to each cup. Squeeze lime juice on top.

By Kelsie

Ingredients

• ✓ lime
• cauliflower
• water
• cilantro
• butter

Instructions

1. 1 Grate cauliflower florets or pulse in a food processor until it resembles rice.
2. 2 Place grated cauliflower and water in a microwave-safe covered dish.
3. 3 Microwave cauliflower on high until tender, about 7 minutes.
4. 4 Stir lime zest, lime juice, cilantro, and butter into cauliflower until well blended.

By abussone

Ingredients

• ✓ lime
• corn
• butter
• mayonnaise
• cotija cheese

Instructions

1. 1 Gather all ingredients.
2. 2 Preheat an outdoor grill for medium-high heat.
3. 3 Grill corn on the preheated grill until hot and lightly charred all over, 7 to 10 minutes.
4. 4 Roll corn in melted butter, then spread evenly with mayonnaise. Sprinkle with cotija cheese.
5. 5 Serve with lime wedges.

By blakleyl

Ingredients

• ✓ lime
• skirt steak
• sazon
• adobo seasoning
• onion
• beer

Instructions

1. 1 Place a single layer of steak in a shallow casserole dish. Sprinkle a portion of lime juice, sazón, and adobo seasoning. Top with chopped onion pieces. Repeat layers until all pieces of steak are seasoned. Pour beer over the mixture. Cover and refrigerate for at least 1 hour, and up to 24 hours.
2. 2 Preheat a grill to medium-high.
3. 3 Discard marinade. Grill steak until lightly charred on the outside but still slightly tender in the center for medium doneness, 6 to 7 minutes per side.

By melodie

Ingredients

• ✓ lime
• salsa
• taco seasoning mix
• cilantro
• chicken breast

Instructions

1. 1 Gather all ingredients.
2. 2 Stir salsa, taco seasoning, lime juice, and cilantro together in a slow cooker until well combined. Add chicken and spoon salsa mixture over top to coat.
3. 3 Cover and cook until chicken is no longer pink in the center and the juices run clear, on Low for 6 to 8 hours or High for 4 hours. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
4. 4 Shred chicken in the crock with two forks, then mix with the sauce.
5. 5 Enjoy!

By ltlmsmfft

Ingredients

• ✓ lime
• rhubarb
• apple
• green onion
• honey
• jalapeno pepper

Instructions

1. 1 Bring a pot of water to a boil over medium heat, and stir in the rhubarb; simmer for 2 minutes to blanch. Drain in a colander set in the sink, and let cool.
2. 2 Stir together the cooled rhubarb, apple, green onions, lime juice, honey, and jalapeno pepper until thoroughly combined.

By lisa

Ingredients

• ✓ lime
• olive oil
• fajita seasoning
• chicken breast
• yellow bell pepper
• red bell pepper
• flour tortilla

Instructions

1. 1 Whisk lime juice, olive oil, and fajita seasoning together in a bowl and pour into a resealable plastic bag. Add chicken breasts, coat with marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 30 minutes.
2. 2 Preheat an outdoor grill to medium heat and lightly oil the grate.
3. 3 Cut bell peppers in half and discard inner membranes and seeds.
4. 4 Remove chicken from marinade and shake off excess. Discard remaining marinade.
5. 5 Place chicken and peppers (cut-side down) on the preheated grill. Cook, turning occasionally until chicken is no longer pink in center, juices run clear, and peppers have nice grill marks on them, about 15 minutes. An instant-read thermometer inserted into center should read at least 165 degrees F (74 degrees C).
6. 6 Cut peppers and chicken into strips and serve on tortillas.

By mikeandmelody

Ingredients

• ✓ lime
• chicken breast
• tequila
• garlic powder
• chili powder
• mexican cheese blend

Instructions

1. 1 Arrange chicken breasts in a baking dish; add tequila and juice of 1/2 a lime. Sprinkle 1/2 of the lime zest, 1/2 of the garlic powder, and 1/2 of the chili powder over chicken. Cover the dish with plastic wrap and marinate in the refrigerator for 30 minutes.
2. 2 Turn chicken breasts; sprinkle remaining lime juice, lime zest, garlic powder, and chili powder on top. Cover again and marinate in the refrigerator for another 30 minutes.
3. 3 Preheat the oven to 425 degrees F (220 degrees C). Uncover baking dish and discard tequila-lime marinade.
4. 4 Bake chicken in the preheated oven for 25 minutes. Sprinkle Mexican-style cheese over chicken and continue to bake until chicken is no longer pink in the center and the juices run clear, about 10 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

By JLREED

Ingredients

• ✓ lime
• ✓ lime
• mayonnaise
• ancho chile pepper
• paprika
• corn
• butter
• cotija cheese
• salt

Instructions

1. 1 Preheat an outdoor grill for high heat and lightly oil the grate.
2. 2 Combine mayonnaise, lime juice, ancho chile powder, and smoked paprika in a bowl; whisk until smooth. Refrigerate until needed.
3. 3 Bring a large pot of salted water to a boil. Boil corn in salted water for 5 minutes. Drain the corn.
4. 4 Place ears of corn on hot grill and cook until the kernels begin to brown and caramelize, 2 to 3 minutes. Turn corn and continue to cook, turning ears after 1 to 2 minutes, until they are browned with slightly charred, caramelized spots.
5. 5 Generously brush corn with melted butter and ancho-lime mayonnaise until kernels are coated. Sprinkle ears with cotija cheese and salt. Garnish with slices of lime.

By John Mitzewich

Ingredients

• ✓ lime
• corn
• butter
• cotija cheese
• cilantro
• chili powder

Instructions

1. 1 Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Roast corn, in husks, directly on the oven rack in the preheated oven until tender and cooked through, 40 to 45 minutes.
3. 3 Peel down husks and rub each ear of corn with 1 tablespoon butter.
4. 4 Sprinkle each with cotija cheese, cilantro, lime juice, and chili powder.

By Shejiladay

Ingredients

• ✓ lime
• corn tortilla
• carne picada
• onion
• cilantro
• salsa

Instructions

1. 1 Heat tortillas directly on a gas grill or in the microwave. Place 2 tablespoons carne picada on each tortilla. Top with onions, cilantro, and salsa. Serve with lime wedge.

By Yoly

Ingredients

• ✓ lime
• mayonnaise
• sour cream
• garlic
• parmesan cheese
• ancho chile powder
• corn

Instructions

1. 1 Stir mayonnaise, sour cream, garlic, and lime juice in small bowl. Combine cheese and chili powder in another small bowl.
2. 2 Spread mayo mixture onto warm ears of corn. Sprinkle with cheese mixture. Serve warm.

By Target Test Kitchen

Ingredients

• ✓ lime
• shrimp
• red onion
• jalapeno pepper
• cucumber
• cilantro
• tomato cocktail

Instructions

1. 1 In a bowl, combine shrimp, onion, jalapeño, cucumber, and cilantro.
2. 2 Add lime juice and Clamato; toss to mix well.
3. 3 Chill in the refrigerator for 30 minutes.
4. 4 Serve cold with tostadas (hard tortillas) or soda crackers.

By Clamato

Ingredients

• ✓ lime
• water
• brown rice
• garlic
• olive oil
• salt
• cilantro

Instructions

1. 1 Gather all ingredients.
2. 2 Bring water and brown rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, 30 to 45 minutes.
3. 3 Transfer cooked rice to a large serving bowl and cool slightly, 5 to 7 minutes.
4. 4 Whisk together lime juice, garlic, olive oil, and salt in a small bowl.
5. 5 Stir mixture into rice. Fold in cilantro.

By skinnymom

Ingredients

• ✓ lime
• tilapia fillet
• tomato
• red onion
• cucumber
• cilantro
• salt
• pepper

Instructions

1. 1 Chop the raw tilapia into small pieces, and place in a large bowl. Pour in enough lime juice to cover the fish.
2. 2 Mix the tomato, red onion, and cucumbers into the bowl. Stir in the cilantro. Season with salt and pepper.
3. 3 Allow the ceviche to marinate, refrigerated, for at least an hour. Taste for seasoning before serving; add salt and pepper if necessary.

By Samantha

Ingredients

• ✓ lime
• orange
• mango
• pineapple
• jicama
• cucumber
• banana
• chile-lime seasoning
• mint

Instructions

1. 1 Cut orange segments in half and place in a bowl. Add mango, pineapple, jicama, cucumber, and banana. Add lime juice and sprinkle with chile-lime seasoning; toss to coat. Sprinkle with mint.

By Yoly

Ingredients

• ✓ lime
• olive oil
• cumin
• shrimp
• salt
• black pepper
• flour tortilla
• southwest salad kit

Instructions

1. 1 Combine olive oil, lime juice, peel, and cumin in small bowl. Thread shrimp onto skewers; season with salt and pepper. Brush shrimp with lime mixture. Grill until shrimp are cooked through, about 3 minutes per side, brushing occasionally with lime mixture. Roughly chop shrimp.
2. 2 Combine taco ranch dressing, sour cream and shredded cheese included in the kit. Spread mixture over each tortilla; top with shrimp, salad greens and chips. Serve with favorite toppings, such as diced tomatoes, salsa, sliced olives and/or guacamole.

By Dole

Ingredients

• ✓ lime
• canola oil
• garlic
• pinto bean
• cumin
• chili powder
• salt

Instructions

1. 1 Gather all ingredients.
2. 2 Heat canola oil in a heavy skillet over medium heat.
3. 3 Cook garlic cloves in hot oil, turning once, until brown on both sides, 4 to 5 minutes. Smash garlic cloves in the skillet with a fork.
4. 4 Stir pinto beans, cumin, chili powder, and salt into mashed garlic and cook until beans are thoroughly heated, about 5 minutes. Stir occasionally.
5. 5 Smash bean mixture with a potato masher to desired texture. Squeeze lime juice over smashed beans and stir until combined.
6. 6 Enjoy!

By MarasFlourpower

Ingredients

• ✓ lime
• corn
• chili powder
• cotija cheese
• cilantro
• mayonnaise
• black pepper
• salt

Instructions

1. 1 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
2. 2 Grill corn in the husks on the preheated grill, turning occasionally, to desired tenderness, about 15 minutes; some charring is fine. Remove from the grill. Remove and discard husks and silk when cool enough to handle. Cut kernels off into a medium bowl.
3. 3 Add lime juice and chili powder, then mix in cotija cheese, cilantro, mayonnaise, and pepper until thoroughly combined. Taste and add salt if necessary.

By HeidiS

Ingredients

• ✓ lime
• vegetable broth
• sweet potato
• black bean
• picante sauce
• roasted red pepper
• cilantro
• paprika

Instructions

1. 1 Combine vegetable broth and sweet potatoes in a pot over medium-high heat. Bring to a boil and cook until sweet potatoes are softened, about 7 minutes.
2. 2 Meanwhile, combine black beans and picante sauce in a blender; blend until smooth.
3. 3 Add the black bean mixture and roasted red peppers to the soup. Reduce heat. Add cilantro, smoked paprika, and lime juice. Stir soup and cook until heated through, 5 to 7 minutes.

By Chef Mo

Ingredients

• ✓ lime
• ground chicken
• guacamole seasoning mix
• cilantro
• onion
• ciabatta bread
• salsa
• cheddar cheese

Instructions

1. 1 Preheat an outdoor grill for medium heat, and lightly oil the grate.
2. 2 In a bowl, mix together the ground chicken, guacamole seasoning, half the cilantro, lime juice, and minced onion until thoroughly combined. Form the chicken mixture into 4 patties. Reserve the other half of the cilantro for garnish.
3. 3 Grill the chicken burgers on the preheated grill until the meat is no longer pink inside, the juices run clear, and the burgers show browned grill marks, 5 to 8 minutes per side.
4. 4 About 2 minutes before burgers are done, place slices of ciabatta bread onto the grill to toast, about 1 minute per side. About 1 minute before the burgers are done, top each burger with a slice of Cheddar cheese, and let melt.
5. 5 Serve chicken burgers on the toasted ciabatta bread, topped with about 1 tablespoon of salsa and about 1 tablespoon of the reserved chopped cilantro.

By TOZENUF

Ingredients

• ✓ lime
• cauliflower
• carrot
• plum tomato
• onion
• cilantro
• salt
• avocado

Instructions

1. 1 Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer; bring water to a boil. Add cauliflower; cover and steam for 7 minutes. Cool, then finely chop.
2. 2 Place cauliflower, carrots, tomatoes, onion, and cilantro in a large serving bowl. Pour lime juice on top; season with salt.
3. 3 Cover the bowl with plastic wrap; refrigerate at least 30 minutes. Garnish servings with avocado slices.

By Lourdes Gutierrez

Ingredients

• ✓ lime
• roma tomato
• jalapeno pepper
• red onion
• cooking spray
• garlic
• cilantro
• salt

Instructions

1. 1 Preheat the air fryer to 390 degrees F (200 degrees C).
2. 2 Place tomatoes and jalapeno skin-side down into the air fryer basket, along with red onion. Lightly spray vegetables with cooking spray to help the roasting process.
3. 3 Air fry vegetables for 5 minutes. Open basket and add garlic cloves. Spray lightly with cooking spray and air fry for an additional 5 minutes.
4. 4 Transfer vegetables to a cutting board and allow to cool for 10 minutes.
5. 5 Remove skins from tomatoes and jalapeno, if desired; they should slip right off. Chop tomatoes, jalapeno, and onion into large chunks and add to the bowl of a food processor. Add garlic, cilantro, lime juice, and salt. Pulse several times until vegetables are finely chopped; do not over-process. Serve at room temperature or refrigerate to let flavors meld.

By France Cevallos

Ingredients

• ✓ lime
• olive oil
• cilantro
• garlic
• garlic and herb seasoning
• cayenne pepper
• shrimp
• white bread
• cooking spray

Instructions

1. 1 Preheat the oven to 450 degrees F (230 degrees C).
2. 2 Combine olive oil, cilantro, garlic cloves, lime juice, garlic and herb seasoning, and cayenne pepper in the bowl of a food processor; pulse until well blended. Transfer mixture to an 8x8-inch glass baking dish; add shrimp and toss until evenly coated.
3. 3 Place toasted bread into the bowl of a food processor; pulse until becomes crumbs. Top shrimp with bread crumbs; generously coat with cooking spray.
4. 4 Bake in the preheated oven until bubbly and shrimp are bright pink, about 15 minutes.

By Love2Cook

Ingredients

• ✓ lime
• flat iron steak
• adobo seasoning
• garlic
• olive oil
• tortilla
• onion
• cilantro
• salsa verde

Instructions

1. 1 Season the steak all over with adobo seasoning. Squeeze 1 lime half onto the steak and rub garlic all over it. Place on a dish and refrigerate, at least 30 minutes.
2. 2 Preheat the oven to 350 degrees F (175 degrees C).
3. 3 Heat oil in an ovenproof pan over medium-high heat. Add steak and cook until a crust forms, about 5 minutes. Flip and cook until crusty on the other side, about 5 minutes more.
4. 4 Bake steak in the preheated oven until tender, about 30 minutes. Allow steak to cool, about 15 minutes. Slice against the grain.
5. 5 Place tortillas on a plate and cover with a damp paper towel. Heat in the microwave until fluffy and warm, about 1 minute.
6. 6 Place a portion of steak slices on a tortilla, top with sliced onion and cilantro. Squeeze remaining lime juice on top and add some salsa verde. Repeat with remaining tortillas, steak, onion, and cilantro.

By Diana

Ingredients

• ✓ lime
• sweet corn
• cilantro
• cumin
• salt
• olive oil
• red cabbage
• jalapeno pepper
• queso fresco

Instructions

1. 1 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
2. 2 Cook corn on the preheated grill until charred on all sides, about 15 minutes. Transfer corn to a cutting board; cut kernels from cobs when cool enough to handle.
3. 3 Meanwhile, combine cilantro, lime, cumin, salt, and black pepper in a large bowl; whisk in olive oil until emulsified.
4. 4 Add cabbage, corn, and jalapeño to the bowl; toss to coat. Crumble queso fresco over slaw; toss well.

By Ashley Steele

Ingredients

• ✓ lime
• bay scallop
• celery
• tomato
• green bell pepper
• green onion
• parsley
• cilantro
• olive oil
• black pepper

Instructions

1. 1 Gather all ingredients.
2. 2 Rinse scallops and place in a medium bowl.
3. 3 Pour lime juice over scallops; scallops should be completely immersed in lime juice.
4. 4 Cover and chill in the refrigerator until scallops are opaque, 8 hours to overnight.
5. 5 Discard 1/2 of the lime juice from the bowl.
6. 6 Add celery, tomatoes, bell pepper, green onions, parsley, cilantro, olive oil, and black pepper; stir gently until combined.
7. 7 Serve and enjoy!

By Star Pooley

Ingredients

• ✓ lime
• pork loin
• salt
• water
• hominy
• chili powder
• cabbage
• cabbage
• onion

Instructions

1. 1 In a large pot over high heat, combine the pork, salt and water to cover. Bring to a boil and reduce heat to medium low. Allow to simmer for two hours, skimming foam as necessary.
2. 2 Remove from heat and take the bones out of the stock. Cool and de-fat the stock. Remove pork from bones and return meat to stock. Add the hominy and chili powder and simmer over low heat for 30 to 45 minutes.
3. 3 Serve by placing soup in bowls. Each diner then adds their own cabbage, radishes, onion and lime juice to taste. Eat by dipping spoon deep down to bottom of bowl, lifting to bring up the meat, hominy, soup and layered vegetables.

By Bryan B

Ingredients

• ✓ lime
• ancho chile powder
• salt
• garlic powder
• onion powder
• cumin
• chipotle chile powder
• canola oil
• chicken breast

Instructions

1. 1 Combine ancho chile powder, salt, garlic powder, onion powder, cumin, and chipotle powder in a medium glass or ceramic bowl. Whisk in canola oil and lime juice until well-combined; thin with additional canola oil if mixture seems too thick.
2. 2 Arrange chicken in a glass or ceramic baking dish; pour marinade over chicken, covering it completely. Marinate in the refrigerator for 3 hours.
3. 3 Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
4. 4 Arrange chicken on the baking sheet; do not crowd. Discard any excess marinade.
5. 5 Bake in the preheated oven until chicken is no longer pink in the centers, about 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove from the oven and let stand for 5 to 6 minutes.

By Larry Dean

Ingredients

• ✓ lime
• crema
• mayonnaise
• cayenne pepper
• salt
• cumin
• corn kernel
• cotija cheese
• cilantro
• serrano pepper

Instructions

1. 1 Combine Mexican crema, lime juice, mayonnaise, cayenne pepper, salt, and cumin in a large bowl until well blended.
2. 2 Add corn, cotija cheese, cilantro, and serrano pepper; stir until well combined.

By Yoly